Stewed Steak

Name: Stewed Steak
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Ingredients: 3 pounds of sirloin, cross-rib or round steak (or similar cut); 1 cup flour; 2 tsp ground thyme; 2 tsp fresh ground nutmeg; 5 - 6 cups of good beef stock, low sodium stock if you are using store bought; 3 cloves minced garlic; 4 tbsp Worcestershire Sauce; 1 tsp ground black pepper

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Prep Time: 20 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 6

Author : Barry C. Parsons

Ingredients

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3 pounds of sirloin, cross-rib or round steak (or similar cut)1 cup flour2 tsp ground thyme2 tsp fresh ground nutmeg5 - 6 cups of good beef stock, low sodium stock if you are using store bought3 cloves minced garlic4 tbsp Worcestershire Sauce1 tsp ground black pepper

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Instructions

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Step 1

Season the steaks with salt and pepper.

Step 2

Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well.

Step 3

Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.

Step 4

Place the browned steaks in a covered roasting pan and add the beef stock, garlic, Worcestershire sauce and pepper.

Step 5

Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks.

Step 6

I like to skim any surface fat off the gravy before serving.

Step 7

Serve with roasted garlic mashed potatoes and steamed vegetables.